Pan de Huevo Chilean Sweet Bread Rolls are the snack of choice at the beach in Chile. Usually wearing an all-white uniform, people sell homemade bread, Palmeras, and Cuchuflies. They are also very popular at picnics.
Pan de huevo is a traditional Chilean sweet bread known for its soft, fluffy texture and slightly sweet flavor. Made with flour, eggs, sugar, butter, and a touch of vanilla, this golden-brown bread is often enjoyed as a breakfast treat or an afternoon snack with tea or coffee.
Its rich yet delicate taste makes it a beloved staple in Chilean bakeries and households. Some variations include a dusting of powdered sugar or a hint of citrus zest, adding an extra layer of flavor.
One of the most enjoyable ways to experience pan de huevo is at the beach, where vendors walk along the shore carrying baskets filled with freshly baked pieces.
Eating pan de huevo by the ocean, with the sound of waves crashing and the sun shining, enhances its simple pleasure.
This bread hardens quickly; I recommend freezing them if you have extras.
Visit our collection of Chilean bread here.
Print
Pan de Huevo Chilean Sweet Bread Rolls
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 small, 8 medium
- Category: bread
- Method: oven
- Cuisine: Chilean
Description
A classic bread in Chilean beaches.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- 1-2 teaspoons of water if needed
Instructions
- Preheat oven to 350F or 180C. Grease the baking pan.
- Place the flour, baking powder, and sugar in a large bowl, and stir well.
- In a small bowl, beat the eggs, melted butter, and vanilla with a fork for 30 seconds until well blended.
- Pour egg mixture over dry ingredients, stir with a fork at first, and then knead by hand until dough is smooth and firm. Add water one teaspoon at a time if necessary, and knead for 5 minutes.
- Cut the dough into 12 or 8 portions, shape them round, and then cut crosswise each top with a knife and brush with beaten egg or milk.
- Bake for 20-23 minutes until golden on top and bottom.
- Let cool slightly, and serve with butter.
Notes
Pan de Huevo gets hard quickly. You can freeze it for up to 2 months.
I have great memories of eating Pan de huevo. I enjoyed this recipe.
Super dry dough. I didn't know what to do with that. Bad
I'm sorry it didn't work for you.
Maybe you missed an ingredient or used small eggs?
Also, the recipe advises adding water until the dough comes together (step 4).
Good luck.